What do you think when you hear the word ‘kimchi’?
I guess you might think red and hot kimchi made with napa cabbage.
Yes, it’s the most common one but there are more than 100 kinds of kimchi in korea.
Today, I made young radish watery kimchi and this is a perfect side dish in summer.
not spicy at all and healty!
< Ingredients >
3 bunches of young radishes
8 red peppers
3 tablespoons crushed garlic
2 tablespoons red pepper powder
2 tablespoons flour
clean radishes. I don’t use the root of radishes but some do.
cut them in 4cm lenght
sprinkle with coarse salt and leave for four hours
rinse well and drain them
put 2 tablespoons salt in 2 liters of water and boil it.
When it cools, strain 2 tablespoons red pepper powder through a sieve.
season with salt
grind 8 red peppers and 3 gingers
put radishes, onion slices, ground red peppers and gingers, and 3 tablespoons crashed gralic in the liquid.
Mix well. Add some add if it’s not salty enough.
Store in refrigerator up to 2~3 days.
Nice to make bibimbap with this kimchi and bean paste stew.
Have this radish watery kimchi noodle in summer!!
COOL & GOOD 😉